Easy chicken legs recipes

Easy Chicken Legs with Creamy Mushroom Sauce

If you want an easy recipe with just a few ingredients that tastes really good and looks fabulous - look no further and try these Easy Chicken Legs with Creamy Mushroom Sauce. 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 people
Calories 721 kcal
Author Julia


  • 1/4 cup flour (you can use gluten free flour)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 lb chicken legs (about 3-4 large chicken legs)
  • 2 tablespoons olive oil
  • 10 oz mushrooms (each sliced in half)
  • 3 garlic cloves minced
  • 1 tablespoon olive oil (if needed)
  • 1 cup chicken stock
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream


  1. In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.   On a large plate, dredge chicken legs in this seasoned flour mixture.

  2. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.  Add chicken legs skin side down and brown for about 4 minutes until the skin turn nice golden color.  Flip chicken legs over to the other side and brown the other side for about 3 minutes.  Remove browned chicken legs and set aside. Also remove those parts of olive oil that got too dark from browning the chicken with flour mixture.   

  3. To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.  

  4. Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan.  Add 1/4 teaspoon of salt and stir. 

  5. Place chicken legs back in the pan.

  6. Bring the chicken stock to boil, cover and reduce heat to simmer on low-medium.  Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle. 

  7. Remove the cooked chicken legs to a plate and keep warm.

  8. Turn heat under skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.  Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.  

  9. Add chicken legs back to the skillet to warm them up.  Serve

Nutrition Facts
Easy Chicken Legs with Creamy Mushroom Sauce
Amount Per Serving
Calories 721 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 18g113%
Cholesterol 217mg72%
Sodium 861mg37%
Potassium 776mg22%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 3g3%
Protein 35g70%
Vitamin A 740IU15%
Vitamin C 3.3mg4%
Calcium 47mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.